Hi guys! i’ve been absent from instagram for a bit, but while i was gone so much has happened! last weekend i attended the first ever vegfest in st. louis which is where i got the super yummy food pictured above! first pic is coconut ice cream, half chocolate and half vanilla in a coconut bowl topped with strawberries, chocolate covered chia seeds, and caramel date syrup. the second pic is vegan toasted raviolis, which if you aren’t from stl, you may not be familiar with. they’re basically fried “meat” ravioli with marinara dipping sauce and they were so good! my second piece of news is that i am now vegan!! attending stl vegfest really gave me the push i needed to transition to vegetarianism to veganism and i am so thankful that two of my friends who attended with me also decided to try going vegan!
👌👌👉congratulations shristhi for amazing transformation.
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How do you like your eggs🍳?↩🤔
let me know in the comment section below. ⬇😊❤
eggs🍳 are nutrient powerhouses💪, a real superfood ⚡,️ they are a versatile ingredient. i think that most cooks should learn a few methods of how to showcase eggs🍳. having a repertoire of egg🍳 recipes is one of the best cooking skills to have.
there are endless combos. they are versatile and also easy to cook. they can also be used for pancakes or cakes too but does not really count.
they are also other eggs🍳 out there such as duck eggs🍳 which are more nutrient rich than hens.
i try to rotate eggs🍳 every other or third day so that i do not create any potential food sensitivity. this keeps my immune system in check.
my preferred method is poached eggs🍳 when i have the time. when i am short on time i go for fried or soft boiled.
i always opt for free range/pasture raised.
i prefer to cook mine in a cast iron pan oppose to teflon or aluminium pans.
the main nutrients are in the yolk. so try to aim for a soft to medium set yolk. high best also damages the nutrients so cook on a low medium heat setting.
have a great weekend!😊❤
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